Abnormal Gourmet Chronicle
Chapter 156 - 134 Big Spoon Stir-Frying Technique

Chapter 156: Chapter 134 Big Spoon Stir-Frying Technique

There’s no doubt that Chen Huihong is a doer. After leaving Luo Jun’s house, she hired a cleaning service to clean up several vacant apartments in the complex, ready for Qu Jing to move in the next day.

Qin Huai didn’t know how Chen Huihong and Luo Jun managed it, but Qu Jing really moved in with her bags the next day.

When Qu Jing, Luo Jun, and Chen Huihong arrived at the kitchen, Qin Huai and Zheng Siyuan were steaming the last batch of guo’er.

After yesterday’s business trip to the orphanage, Zheng Siyuan felt he had gained some new insights into stir-frying and cooking fillings. He was responsible for all the fillings today, and they were quite inconsistent.

It was clear that Zheng Siyuan was indeed trying various methods to adjust the fillings. He spent the entire afternoon messing up, messing up while stir-frying, messing up while cooking, and sometimes even messing up with both at the same time.

Fortunately, after taking the day off yesterday, the regulars at the canteen were very tolerant today. Although not as enthusiastic as the orphanage staff, no one questioned him; it was mostly praise.

Even passersby didn’t question, offering only words of praise.

Because today’s messed-up works were sold for only 5 yuan each.

An apple-sized pure meat filling guo’er for 5 yuan is a deal you can’t pass up on. As long as you didn’t take time off work to buy it and lose your wages, it’s hard to be unhappy with the price, the portion, or the filling.

Due to the extensive and dazzling variety of mishaps by Zheng Siyuan this afternoon, Qin Huai’s mind was filled with just the 18 little techniques of messing up. When the three of them entered the canteen, Qin Huai’s first thought wasn’t that Qu Jing had moved in, but rather that they really picked the wrong time to come.

There’s nothing good today.

Do you want to try the D-level guo’er?

We have D-, D, and D+ levels available for selection.

"The simmering time and heat should be as stated in the recipe," Zheng Siyuan reviewed and analyzed after the mess-ups. "The earlier stir-frying of fillings can be modified, but simmering can’t be changed; a slight change and the juice won’t reduce properly, the meat filling won’t retain the moisture, and juice seeps out while steaming."

"But I don’t think changing stir-frying made any difference," Qin Huai said. Although he couldn’t execute well, he had rich theoretical experience, having watched the instructional videos closely every day.

This Teacher Jiang is way better than the other Teacher Jiang.

"As long as the meat-to-fat ratio is appropriate, the oil from the stir-fry will be in optimal state according to the heat and time written in the recipe. I think we didn’t do well because we didn’t stir with the big spoon properly. I’ve been watching videos at home, and I see some chefs taking the pot and with a flick, the ingredients move evenly as if they understand commands." Qin Huai, worried that Zheng Siyuan might not understand, mimicked Jiang Weiming’s big spoon stir-frying technique from the videos, though it looked like a hand dance from Master Qin from afar.

Zheng Siyuan was also struck by Qin Huai’s action, pondering for several seconds before slowly asking, "The video you saw... was it the big spoon stir-fry?"

"I don’t know, as long as you get what I mean."

"Do you need to use the big spoon stir-fry for the fillings?" Zheng Siyuan was puzzled.

Qin Huai was puzzled too, as he didn’t actually know what the big spoon stir-fry was: "Is it not needed? It looks quite useful, like the filling immediately tightens up after stirring, from scattered to... you know?"

Zheng Siyuan knew Qin Huai didn’t know what the big spoon stir-fry was, so he outright explained, "The big spoon stir-fry is a very difficult technique in stir-frying; normally it’s not used in pastry work."

"Dishes requiring the big spoon stir-fry are those like braised and stewed dishes. The big spoon stir-fry helps ingredients integrate better, enhances flavor, adds color, and keeps the dish cohesive."

"From what I know, this technique is used when it’s time to thicken the sauce, along the edge of the pot oil is drizzled, making the dish smooth, then the big spoon stir-fry adds flavor and color."

"I’m not saying it can’t be done, but we’re stir-frying fillings here. We’re making buns, not... we’re making fillings, fillings!"

"This is just the filling for snacks."

As Zheng Siyuan spoke, he found himself at a loss because the more he thought about it, he thought, well, why not?

The conditions were slightly met anyway.

And if the big spoon stir-fry is done well, it indeed provides a qualitative enhancement to the fillings.

Zheng Siyuan glanced at Qin Huai, whose face clearly said, "I think it could work, what’s wrong with that?" once again appreciating the beauty of unconventional tactics.

It turns out that being unhindered by the rules learned from childhood, doing whatever comes to mind as a pastry cook can yield such results.

Seeing that Zheng Siyuan stopped speaking, Qin Huai asked, "Do you know how to do it?"

Zheng Siyuan shook his head, "This technique is a bit too advanced for a pastry chef, I haven’t learned it, only some basic and simple stir-fry techniques."

"The big spoon stir-fry requires very high control of force, technique, and fundamental skills; mastering it usually involves starting from a young age, first flipping sand, then cabbage cores, then meat dishes, with years of dedicated practice. There are no shortcuts; every detail must be managed through extensive practice."

"My dad can’t do it either," Zheng Siyuan added, "my uncle can, but his waist isn’t good these days, and I’m afraid he might hurt himself doing the big spoon stir-fry."

Zheng Siyuan’s explanation once again proved the gold standard of Jiang Weiming.

Qin Huai said he didn’t quite understand, but he did remember seeing Jiang Weiming use the big spoon stir-fry in the video tutorials. When watching, he thought it was just for show, but since Zheng Siyuan also agreed that the big spoon stir-fry might enhance the fillings, why not...

Qin Huai looked at Zheng Siyuan energetically. Zheng Siyuan suddenly had a familiar ominous feeling.

"Let’s try it!" Qin Huai exclaimed.

Zheng Siyuan: "...I don’t know how to."

"Me neither," Qin Huai said casually, "but that means we should give it a try. I remember there’s a small bowl of meat filling in the fridge, originally saved for making meatballs tonight."

"Let’s just try it, use a small amount of ingredients."

"It’s very difficult," Zheng Siyuan warned, "I haven’t learned the big spoon stir-fry either, but I practiced flipping sand as a kid to master the force technique."

"If someone with no experience can flip sand, imagine how their attempts with meat fillings could be."

"If hot oil and meat filling are flipped simultaneously, and it splatters on your hand..."

"It’s fine, I’ll be careful." Qin Huai truly wanted to try.

Messing up isn’t scary. Since he started practicing fire control, there hasn’t been a day without a mess. He even cooked duck soup improperly while sitting in the duck circle, and served it to Ouyang to taste. Ouyang even drank it, so what else couldn’t Qin Huai attempt?

With this mindset, Qin Huai considered Ouyang and himself to truly have life-and-death camaraderie, feeling a bit neglectful these days. There haven’t been any broths nor the snacks Ouyang loves. Tomorrow, he must treat his good brother well.

Make him a good-looking version of the apple dough ball with meat filling!

Qin Huai excitedly went to get materials.

The three who came to the canteen together initially just wanted to greet Qin Huai, and see if they could catch any random snacks: ...

Qu Jing held the guo’er in her hands, taking small bites. It was obvious she didn’t quite like it, but adhered to the principle of not wasting food, so she quietly nibbled. Qu Jing was rather curious, craning her neck to see what Qin Huai was taking out of the freezer.

"Didn’t Uncle Wang just say this was the last batch of guo’er? What is Qin Huai going to do?"

Chen Huihong was also gnawing guo’er, not particularly fond of it either. She preferred the C-level from the day before.

"He must’ve learned some new snacks; I knew we were right to wait."

Luo Jun, hearing what Chen Huihong said, couldn’t help but let out a smug laugh, sounding very much like a villain.

He didn’t buy any guo’er at all, eating self-brought snacks—the cloud cake Zhang Shumei scrambled to purchase in the canteen this morning.

"What good can come out of newly learned snacks?" Luo Jun said, "It’s best to keep a distance in case he ropes you in as test subjects."

Just as Luo Jun finished speaking, Ouyang entered the canteen.

"Sister Hong! Dr. Qu! Mr. Luo..." Ouyang didn’t expect to encounter a star-studded lineup coming to the canteen earlier than usual, "You’re all here."

"Xiao Ou, you came just in time, looks like Xiao Qin is making some new snacks." Chen Huihong pointed to the kitchen.

Ouyang’s eyes lit up at once: "Finally, I’ve caught it once. Qin Huai recently, I don’t know what’s up with him, had promised we’d have soup every afternoon, and now there isn’t any soup made these days. Back then at least there were different flavors and types of dough balls; if you got to eat them it was worth it."

"Lately it’s been this guo’er; while tasty, they’re too hefty, feeling full after two, with no appetite for anything else, it’d be better if they were smaller."

Ouyang smacked his lips: "Haven’t had broth for several days now, I’m sort of missing it."

Luo Jun: ...

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